Applications of oranges in syrup in Horeca establishments

Applications of oranges in syrup are a versatile and exquisite, conquering the Horeca sector in the fields of baking and professional cooking. The possibilities offered by this delicious ingredient go beyond its traditional use. Its perfect combination of sweetness and acidity makes oranges in syrup a favorite of all kinds of chefs. Professionals widely use them in all types of sweet and savory preparations.

Let’s see in the following lines the main Applications of oranges in syrup, their manufacturing process and the various ways in which professionals use them in their creations.

Preparation of oranges in syrup

These are the main steps in the process of making oranges in syrup:

1. Step: Selecting the oranges.

   The best brands choose high-quality fruit, at its peak ripeness, with firm flesh and a naturally intense flavor. The most commonly used varieties include the Valencia orange and the Navel orange, known for their sweetness and juiciness.

2. Step: Initial preparation.

   The oranges are washed, peeled, and cut into slices, wedges, or cubes, depending on their intended use. The membranes and seeds are then removed to ensure a perfect texture.

3. Step: preparing the syrup.

   The orange pieces are submerged in a hot syrup made with a precise ratio of water and sugar. The syrup enhances the oranges’ flavor without overpowering it, allowing the fruit to be preserved for longer. Sometimes they add spices such as cinnamon, vanilla, or cloves to enhance the flavor nuances. The cooking process is carried out under strict supervision to maintain the freshness and vibrant color of the oranges.

4. Step: Professional packaging.

   Once the oranges have reached the desired texture, they are packaged in airtight containers and pasteurized to ensure their preservation without the need for artificial additives. This process preserves their properties and facilitates their use by professionals in Horeca establishments.

Distinctive features

Professional-quality oranges in syrup have certain characteristics that make them attractive to any chef or pastry chef:

• Texture: It is firm yet tender, allowing it to be used in multiple applications without crumbling.
• Flavor: They present a perfect balance between citric acidity and the sweetness of the syrup.
• Versatility: It is an ingredient that can enhance both sweet and savory preparations.

Applications of oranges in syrup in baking

In professional bakery and pastry shops, oranges in syrup are a highly prized ingredient for their versatility and ability to enhance the flavor of various dishes. Let’s look at some examples of their use:

• As a filling and decoration for cakes: Oranges in syrup are used to fill cakes, sponge cakes, and cheesecakes, providing a juicy texture and an irresistible citrus touch. In some desserts, they are applied in layers, providing a great balance between flavor and texture. They are also used to fill cakes, as their texture and flavor perfectly complement creams and mousses, and in decorating cakes with chocolate and nuts.
• In the preparation of traditional desserts: Desserts like panna cotta, flan, and crème brûlée take on a whole new dimension when syrupy oranges are added. Their sweetness contrasts with the smoothness of these preparations, making them a highly sophisticated option for luxury restaurants and hotels.
• For the production of chocolates and confectionery: In many desserts, oranges in syrup are dipped in dark chocolate, creating an irresistible combination of bitterness and sweetness. They can also be caramelized and used as a topping for truffles or pralines.
• In sophisticated pastries: Professionals use oranges in syrup to transform the simplest pastries into a gourmet experience, such as croissants filled with oranges in syrup, brioche and Danish pastries, or tartlets and miniatures.

Main dishes and side dishes

Beyond baking, oranges in syrup have many applications in professional cuisine, adding sophistication and balance to a wide range of dishes and beverages. Let’s look at some examples:

• In the preparation of sauces and reductions: Chefs use oranges in syrup to create sweet and sour sauces that accompany meats such as duck, pork, and chicken. These reductions achieve a good balance between acidity and sweetness, enhancing the main flavors of the dish. They are also widely used in gourmet salads, always sliced ​​very thinly, along with walnuts or blue cheese. In marinades, oranges in syrup also add a new dimension of flavor.
• As a complement to breakfast and brunch: Horeca establishments that offer breakfast and brunch include oranges in syrup in their menus, pairing them with cheeses, yogurts, and toast. Their versatility allows them to be adapted to both sweet and savory options. They are also included in fruit salads, which provide a burst of flavor and a very special color, and in breakfast bowls alongside granola and seeds.
• In cocktails and gourmet drinks: Cocktails also benefit from oranges in syrup, as they can be incorporated into mojitos, margaritas, and other citrus cocktails. Their natural sweetness reduces the need for refined sugar and adds an intense aroma to drinks.

Which brands of oranges in syrup do professionals choose?

As we’ve seen, oranges in syrup are much more than just a sweet ingredient. Their ability to enrich desserts, sauces, and beverages makes them a must-have for culinary professionals. In the HORECA sector, their applications are wide and varied, allowing chefs and pastry chefs to create unique and surprising creations.

At Lazaya Preserved Fruits, we produce top-quality oranges in syrup in discs, with or without sugar, in water, and with different brix values ​​to suit the needs of professionals. Their color, flavor, and crystallized texture are unmistakable and are used in multiple applications of oranges in syrup. Don’t hesitate to contact us to resolve any questions or queries, we will be happy to help you.